How To Make One Pan Chicken and Rice

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces add flavor and moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is more affordable.

Add 1/4 cup flour to the pan and coat the chicken pieces in flour.

Sprinkle chicken bouillon over the chicken and flour mixture.

Season the chicken with salt, pepper, and Shelley's house seasoning, which includes garlic and onion powder.

Flip the chicken over to ensure it is coated in the seasoning and flour.

Turn down the heat and add chopped celery, onion, and green bell pepper to the pan.

Add more of Shelley's house seasoning to the vegetables.

Preheat the oven to 425 degrees Fahrenheit.

Pour 3 cups of water into the pan, avoiding pouring it directly onto the chicken to maintain the gravy.

Add minced garlic and butter to the mixture.

Cook in the oven at 425 degrees for 30 minutes before adding the rice.

After 30 minutes, add 2 cups of minute rice to the pan and flip the chicken to mix it in.

Return the pan to the oven for an additional 30 minutes to finish cooking the rice and chicken.

Cooking Techniques

Equipment Needed

Spice Level: